ФУНКЦИОНАЛЬНОСТЬ ПРИМЕНЕНИЯ ЭКСТРУЗИОННЫХ ТЕХНОЛОГИЙ

D.I. Frolov

EXTRUSION TECHNOLOGY APPLICATION FUNCTIONALITY

Authors

D.I. Frolov Penza State Technological University

Keywords:

extrusion, functional products, hydrocolloids, fat substitute, glycemic index

Abstract

This article discusses the current use of extrusion technology in the food industry. In addition, aspects and benefits of using extrusion for the development of functional products are analyzed.

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pdf (Русский)

Published

2018-12-25

Issue

Vol. 5 No. 4 (2018)

Section

FOOD TECHNOLOGY

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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